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Date: 01 Sep 2006 15:04:51
From: justin
Subject: is my quick and easy hard cider safe?
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im pretty new at the apple cider game and so this probably sounds like
a stupid question to the veterans out there. let me start by saying im
not looking for the highest quality of hardcider, i just want it to be
sweet, quick, and most importantly, i dont want some terrible bacteria
in it to kill me and my friends.
this is what i do:
i start with 2-3 gallons of "freshpressed" (store-bought) pasturized
cider, honey, a blend of spices, at least a cup of sugar, and about 1/2
ounce of wine yeast. i put all this in a sanitized 5 gallon glass jar,
shake it up, secure the pressure release valve, and let it sit. i make
sure its at a temperature of around 78 F and stir it a few times a day.
ive tried giving it only 4 days and nobody died...but is three solid
days enough to be safe? a better question is, about how fast will the
alcohol be produced the way im doing it, and how much of it (what
percent) is required to kill off and keep off the harmful bacterias?
many thanks,
yet another newby
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Date: 01 Sep 2006 19:18:55
From: Bob
Subject: Re: is my quick and easy hard cider safe?
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"justin" <jlyfish28@yahoo.com > wrote in message
news:1157148291.104969.192070@e3g2000cwe.googlegroups.com...
> im pretty new at the apple cider game and so this probably sounds like
> a stupid question to the veterans out there. let me start by saying im
> not looking for the highest quality of hardcider, i just want it to be
> sweet, quick, and most importantly, i dont want some terrible bacteria
> in it to kill me and my friends.
>
> this is what i do:
> i start with 2-3 gallons of "freshpressed" (store-bought) pasturized
> cider, honey, a blend of spices, at least a cup of sugar, and about 1/2
> ounce of wine yeast. i put all this in a sanitized 5 gallon glass jar,
> shake it up, secure the pressure release valve, and let it sit. i make
> sure its at a temperature of around 78 F and stir it a few times a day.
>
>
> ive tried giving it only 4 days and nobody died...but is three solid
> days enough to be safe? a better question is, about how fast will the
> alcohol be produced the way im doing it, and how much of it (what
> percent) is required to kill off and keep off the harmful bacterias?
>
More sugar couldn't hurt. I usually ferment my cider between 55
and 65 degrees for several months. You seem to be in a huge hurry.
This does not guarantee good results. But it's highly unlikey to hurt
you. Do some research on cider making. There are lots of sites on
the net covering it. Be patient, and give your cider a chance.
Bob
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Date: 01 Sep 2006 16:59:08
From: justin
Subject: Re: is my quick and easy hard cider safe?
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> School starts soon Justin.
>
> Put the cider aside and get out the books.
>
> Tom
and that is precisely why im making it.
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Date: 01 Sep 2006 19:54:18
From: Andy Davison
Subject: Re: Stout ?
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On Friday 01 September 2006 19:35, GeoffT wrote:
> I've got a tap with a removeable plastic device which gives that tight
> guinness-like head.
Sounds like a sparkler. I've got one which came with my handpump but I never
use it.
--
Andy Davison
andy [at] oiyou [dot] ukfsn [dot] org
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Date: 01 Sep 2006 19:48:59
From: Tom Biasi
Subject: Re: is my quick and easy hard cider safe?
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"justin" <jlyfish28@yahoo.com > wrote in message
news:1157148291.104969.192070@e3g2000cwe.googlegroups.com...
> im pretty new at the apple cider game and so this probably sounds like
> a stupid question to the veterans out there. let me start by saying im
> not looking for the highest quality of hardcider, i just want it to be
> sweet, quick, and most importantly, i dont want some terrible bacteria
> in it to kill me and my friends.
>
> this is what i do:
> i start with 2-3 gallons of "freshpressed" (store-bought) pasturized
> cider, honey, a blend of spices, at least a cup of sugar, and about 1/2
> ounce of wine yeast. i put all this in a sanitized 5 gallon glass jar,
> shake it up, secure the pressure release valve, and let it sit. i make
> sure its at a temperature of around 78 F and stir it a few times a day.
>
>
> ive tried giving it only 4 days and nobody died...but is three solid
> days enough to be safe? a better question is, about how fast will the
> alcohol be produced the way im doing it, and how much of it (what
> percent) is required to kill off and keep off the harmful bacterias?
>
> many thanks,
> yet another newby
>
School starts soon Justin.
Put the cider aside and get out the books.
Tom
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